Sea to Table is a company that sources sustainable, wild-caught seafood from fisherman around the country. Much of the fish in your local grocery store is likely farmed. Although farmed fish does still share some of the same health benefits of wild-caught fish, it also has its downsides. Farmed fish typically contains antibiotics, hormones, and/or GMOs. In addition, farmed fish can often have more fat (and not always the good kind of fat!) than its wild counterparts. Read more about that here. Even when you’re able to find farmed fish at the grocery store, it can be difficult to know exactly where the fish came from. Sea to Table operates via full transparency, and you can also be happy to know you’re supporting American fishing communities. The fish arrives frozen and portioned. You can thaw and eat that night, or keep it in the freezer until you’re ready to prepare it. I chose the starter pack, which included salmon, shrimp, and cod.

I did receive the product for free in exchange for my honest review, however these opinions are totally my own.

Seafood arrives pre-portioned and packed with dry ice.

Night 1: Alaskan Coho Salmon

Salmon is a regular in my rotation, but I’d never had this particular variety before. The quality looked better than I was used to just from taking it out of the package. The color was lighter than the popular sockeye salmon, which makes sense because it does have a more mild flavor. Salmon’s most well known health benefit is its omega 3 fatty acid content. While everyone needs a mix of several different types of fats in their diets, those with a high proportion of omega 3 fatty acids have been shown to have several benefits. Omega 3’s are anti-inflammatory. In addition, they can also help raise HDL (your good cholesterol) without raising your LDL (bad cholesterol). I paired the salmon with a vegetable red curry and roasted sweet potatoes. It was based off of this recipe, which does happen to be Whole30, but that wasn’t actually intentional! Read this fellow RD's thoughts, which I happen to agree with, on Whole30 here. The flavors went well together and the salmon flavor was not overpowering since coho salmon is a more mild fish.

Salmon paired with roasted sweet potatoes and vegetable red curry. Mine in the front (4 oz salmon) and my boyfriend's in the back (8 oz salmon).

Night 2: Wild Gulf Shrimp

Shrimp is another fairly regular protein in my dinner rotation. It’s also a great gateway fish for those who are unsure that they even like seafood. Shrimp does have a fairly healthy reputation, but has also become known for its high cholesterol content. Despite its high dietary cholesterol content, shrimp is very low in saturated fat, which has been shown to have a greater impact on blood cholesterol levels. This means that overall, it is still a heart healthy choice. It’s also a rich protein source, providing about 26 grams protein per 4 oz portion (which is the portion shown in this photo). Something else to consider, and yes this sounded kind of hilarious to me at first too, is that shrimp fraud is actually very common! What is shrimp fraud, you ask? It essentially means that the shrimp product you're buying is not actually what the label says it is. This study showed that up to 30% of shrimp products sold are misrepresented. Examples could include purchasing shrimp labeled "wild" when it's actually farmed. Sea to Table takes the guesswork out of that, which is something that's important to me.

Now let’s get to the good part- the food! This recipe is so easy and I’d highly recommend it to even a beginner cooker. I marinated my shrimp in stasher bags and let them sit for 12 hours in the fridge, but the recipe says you can marinate for as little as 15 minutes if you’re in a hurry. Paired the shrimp with steamed broccoli and brown rice for an easy, balanced meal.

Honey garlic wild gulf shrimp with steamed broccoli and brown rice

Night 3: Northwest Pacific Cod

Cod is a very lean fish, which means its low in total fat and high in protein. It’s flaky, delicate, and very versatile for cooking. The flavor is pretty mild, so it may be a good choice for people trying to avoid an overly “fishy” flavor. Sea to Table offers Pacific cod, which from what I’ve read is a better option right now because the east coast cod is somewhat over-fished, but the west coast populations are abundant. Because I was the least familiar with cod, I wanted to find a recipe with minimal ingredients so that I could get a sense of the true flavor of the fish. The cod was seasoned only with olive oil, salt, and pepper. Full disclosure, this was my least favorite of the three BUT it may have been my fault because I dropped the ball and forgot to defrost it beforehand. Sea to Table recommends defrosting in the fridge (not the microwave), but since I had forgotten to take it out of the freezer, I had to put it in the microwave which dried it out a little. Flavor was still great, just a little dry. The recipe included a simple white wine sauce and blistered cherry tomatoes, which helped moisten things up a little. I paired it with sautéed spinach and Trader Joe’s 10 minute farro for a super simple weeknight dinner.

Pacific cod with farro, spinach, and tomato white wine sauce

Packed fish comes with information so that you can trace the origins of your fish.

All in all, I would highly recommend Sea to Table. The quality is fantastic and they do all the research for you so that you know you're getting a healthy and sustainable product. And the whole delivery thing doesn't hurt either! Check them out here.